My family like rice/ beans and his souce made them to love it more.

This is a recipe I thought of to use up leftover sauce.I don't particularly like the combination of eggs with sauce, but after I cooked this, it took the edge off of the sauce, and it was an unexpectedly tasty discovery.When I added pork, it became the best side dish for rice .It's ok to increase or decrease the amount of sauce to your liking.It's also good when using lean meat such as pork shoulder loin. For 2 servings. Recipe by Kumameshi

#1post1hope

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly

When I added curry powder to yakisoba noodles, it was delicious, so I created this recipe.Please make sure you use yakisoba powder sauce.1 packet for 2 servings might be too much, so please be careful.You can find yakisoba powder sauce in the noodle section in Japanese grocery stores. Recipe by HEWA

I've been making this rice gratin (doria) for some time. I always used to eyeball the ingredients, so I measured them properly for when my daughter wants to make it.When making the bechamel sauce, add the milk all at once and raise the heat to high, and just keep mixing and mixing until it starts bubbling! That's it! If you add cheese, the sauce will become richer! Leftover sauce can be used to make a special croque-monsieur for breakfast!! Recipe by Naomoka

My kids said they wanted to eat crumbly fried rice! That was what got me making this ^ ^When making the scrambled egg, if you're using a Teflon non-stick pan, you don't need oil.If the rice is soft it has too much moisture, and won't become crumbly. So I recommend using regular to firm rice.When making multiple servings, it's a bit of a pain, but I recommend limiting how much you make to 2 servings at once. It cooks more efficiently this way. Recipe by Kohanemi

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan

I wondered, "Is there something easy but delicious I could make...?" and I came up with this recipe.The soy sauce butter, bechamel sauce and creamy egg are a perfect match.♡ Eat while breaking up the egg yolk.Be sure to use warm rice, and just bake until the tops are lightly browned, or the egg will get too hard. Recipe by Nyakun

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.-I used thinly sliced shoulder roast this time.-Step 8: Be careful not to let it simmer for too long.-Step 9: If the saltiness is just right, then just season with pepper.-There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove. Recipe by putimiko

I wanted to make a simple fried rice dish with what I had in the kitchen.-Frying the rice and the butter together will give it a deliciously crumbly finish.-You can use bacon or ham etc. if you don't have sausages. For 2 adult portions and 1 child portion. Recipe by Kenkunno mama